The Ultimate Breakfast Pizza
A fresh twist on the ultimate breakfast pizza. Packed with flavour, to set you up for any day, brought to you by Gozney Ambassador Jhy aka @devouredpopup.
Creme Fraiche (6oz / 170g)
Shredded Part Skim Mozzarella (8oz / 226g)
Prosciutto or Jamon Serrano (2-3 slices)
Thinly Sliced Idaho Potato (1 potato Idaho medium / 6oz / 170g) o
Extra Virgin Olive Oil
Ricotta (50g / 1.7 Oz)
Rosemary / Mint / Lavender
Pecorino (2 tbsp / 1oz / 28g)
Grated Parmesan (2 tbsp / 1oz / 28g)
Roast the potatoes until tender.
Next, mix the blueberry jam and ricotta and blend until processed and smooth.
Now begin assembling. Spread a thin layer of creme fraiche along the base of your pizza dough. Top with a layer of the potatoes and add the mozzarella cheese.
Place pizza in the Roccbox, turning regularly to ensure an even cook on each side.
After cooking fully. Garnish with herbs, pecorino, parmesan, blueberry ricotta. Optional: Add garlic oil. Recipe here.
Chef Jhy aka Jhy-Sizzle-Patty of Devoured Pizza in Kansas City, MO (@devouredpopup) is inspired to create dishes that give your palette a nudge by using a combination of ingredients in ways that make trying something new fun and exciting.